DE291918C

DE291918C -

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Publication number: DE291918C
Application number: DENDAT291918D
Authority: DE

Description

DEUTSCHES REICHGERMAN EMPIRE

REiCHSPATENTAMTREICH PATENT OFFICE

PATENTSCHRIFTPATENT LETTERING

KLASSE 53d. GRUPPE 3. ■CLASS 53d. GROUP 3. ■

Patentiert im Deutschen Reiche vom 13. Mai 1911 ab.Patented in the German Empire on May 13, 1911.

Es sind verschiedene Verfahren zur Her-Stellung von aromatischen Extrakten, so aus Kaffee, Tee, aus Früchten u. dgl. bekannt geworden. Da die zarten- aromatischen öle bekanntlich mit den Wasserdämpfen abgetrieben werden, so hat man während des Extrak·- tionsvorganges diese öle in einem Vorgelege abgefangen und das Destillat nach Beendigung der Extraktion den erhaltenen AuszügenThere are various processes for the production of aromatic extracts, so from Coffee, tea, fruit and the like became known. As the delicate aromatic oils is known to be driven off with the water vapors, so one has during the extrac tion process, these oils are intercepted in a lay-up gear and the distillate after completion the extraction of the extracts obtained

ίο wieder zugesetzt. Andererseits hat man, um die Entstehung der störenden Wasserdämpfe überhaupt ganz zu vermeiden, so bei der Herstellung von Kaffeeextrakten, kaltes Wasser zum Extrahieren benutzt. Gemäß einer dritten Methode zur Bereitung von Kaffeeauszügen wird die Extraktionstemperatur nicht bis-zum Kochpunkt gesteigert, sondern diese nur bis auf 60 bis 70⁰ C getrieben, bei welcher Temperatur nur geringe Mengen aromatischer öle abziehen und die meisten derselben den Extrakten erhalten bleiben. Bei diesen sowie bei anderen Extraktionsverfahren erhält man indes zumeist trübe Auszüge, weil die Eiweißstoffe dann in unlösliche Form übergehen; infolgedessen müssen die Extrakte hierbei, will man sie klar erhalten, noch gesondert filtriert werden. Man hat auch schon vorgeschlagen, das Extraktionsgut, beispielsweise Kaffee, in der Weise zu extrahieren, daß das auf einem Sieb frei gelagerte Kaffeepulver zu-. nächst mit Dampf und dann mit sehr heißem Wasser behandelt wird. Auch bei Anwendung dieser Methode werden aber die zarten aromatischen Stoffe abgetrieben, und es entstehen Auszüge, die nicht haltbar sind und daher sogleich konsumiert werden müssen. Diese den bekannten Verfahren anhaitenden Übelstände sollen nun durch das im folgenden beschriebene Verfahren beseitigt werden, weiches auf einer auf das Extraktionsgut ausgeübten Wechselwirkung zwischen heißem Dampf und warmem Wasser einerseits und kaltem Wasser andererseits beruht. Das Extraktionsgui wird nicht sogleich mit heißern Wasser Übergossen, sondern bei gewöhnlicher Temperatur, trocken und frei gelagert, zuerst mit etwas.-Wasser-· dampf behandelt, der es durchdringt und gewissermaßen aufschließt, also für die Extrak-, tion vorbereitet, die nunmehr erst einsetzt, indem kaltes Wasser bzw. Wasser von .gewohnlicher Temperatur von oben in dünnem Strahl oder feiner Brause auf das Extraktionsgut herabfließt, während dieses selbst bzw. die von Minute zn Minute flüssiger werdende Masse durch eine Heizvorrichtung mehr und mehr erwärmt wird, die Auslaugung also immer mehr steigernd.ίο added again. On the other hand, in order to avoid the creation of bothersome water vapors altogether, cold water was used for extraction in the production of coffee extracts. According to a third method for the preparation of coffee extracts, the extraction temperature is not increased to-the boiling point, but this driven only up to 60 to 70 ⁰ C, at which temperature remove only small amounts of aromatic oils and retained most of the same extracts. In these and other extraction processes, however, the extracts are mostly cloudy because the proteins then go into insoluble form; As a result, the extracts have to be filtered separately if they are to be kept clear. It has also been proposed to extract the material to be extracted, for example coffee, in such a way that the coffee powder freely stored on a sieve is added. is treated next with steam and then with very hot water. Even when using this method, however, the delicate aromatic substances are driven off, and extracts are created that are not durable and must therefore be consumed immediately. These deficiencies in the known methods are now to be eliminated by the method described below, which is based on an interaction between hot steam and warm water on the one hand and cold water on the other hand. The extraction water is not immediately doused with hot water, but stored at normal temperature, dry and free, first treated with a little water vapor, which penetrates it and, as it were, opens it up, i.e. it is prepared for the extraction, which is only now begins by cold water or water at normal temperature flowing down from above in a thin stream or a fine effervescence on the extraction material, while this itself or the mass, which becomes more liquid from minute to minute, is heated more and more by a heating device, i.e. the leaching always increasing.

je frischer und kälter das von oben herabrieselnde Wasser ist, desto geeigneter ist es für den angestrebten Zweck, weil solches Wasser verhältnismäßig viel Luft und freien Sauerstoff absorbiert enthält. Das kalte Wasser läßt man zv/eckmäßig etwa so lange hinzuströmen, als die Zeit der Extraktion währt mnd die Heizvorrichtung in Tätigkeit ist. Die Menge Wasser, die man zur Extraktion in jedem einzelnen Falle verwenden will, muß natürlich vorher festgestellt und die Zeit ihres Ausflusses geregelt werden.the fresher and colder the water trickling down from above, the more suitable it is for the intended purpose because such water absorbs a relatively large amount of air and free oxygen contains. The cold water is allowed to flow towards the corner for about as long as the extraction time and the heating device is in action. The amount of water that is to be used for the extraction in each individual case must of course determined beforehand and the time of their discharge regulated.

Die Wirkung dieses Extraktionsvorgänges istThe effect of this extraction process is

(2. Auflage, ausgegeben am ιδ. November igzo.)(2nd edition, issued on ιδ November igzo.)

Claims

a very cheap one, in different directions. In particular, stay the aromatic oils contained in the extracts for the most part, especially given the temperature does not increase to the boiling point. But even if this happens, so escape with this kind of extraction "long ago not as many aromatic components as if the extraction material, e.g. B. Coffee, in common Way with the water directly heated to a boil. The fragrance and taste of the obtained by the new process .. Extracts this can be clearly seen. . .

15. Another beneficial effect of this. Extraction process, which is particularly valuable for the preparation of coffee extracts the that. the decomposition of the coffee tannic acid potassium caffeine is prevented. Select

.30, as is well known, through boiling (or even ■ only nearly boiling) water called it Double salt, is decomposed, and the resulting coffee drink has a great bitterness as a result the relatively high content of free coffee tanning acid owns - also the caffeine, which is released in such a relatively large amount Drink is present, has a bitter taste - that is according to the new procedure -. The resulting coffee drink tastes lovely and has only a slight bitterness.

The present proceedings stand out, and this moment is of particular importance in that it is also a clarification process.

In this peculiar extraction process, the proteins remain to a large extent Part in a dissolved state and will not become insoluble as in previous processes, whereby cloudy extracts are obtained. Filtration of the extracts produced by the new process through filters, such as bags, Filter paper, etc., does not turn out to be necessary because they are already clear in themselves. Of great Another importance is the fact that the clarity persists while following other procedures produced extracts, even if they are carefully filtered, already according to proportion quickly become cloudy again, because the extractive substances - like the protein and resin substances - pass into insoluble form, the extractive substances remain in the new extracts solved. -

Finally, as an advantage of the new process, it should be emphasized that the achieved Extracts are very substantial; the extraction material is used very economically.

If other extraction liquids are used, the processes are similar to those for Water. '..,. . '.,. ■

For the execution of the procedure can be used as Appropriate device, for example a heatable extraction vessel ' Apply to: the one inside; at some distance from the ground with a sieve insert is equipped, while at the top of the boiler a container with a controllable outflow opening is attached, which contains the extraction liquid. -. ■. .

On the bottom of the kettle will be a small one Poured amount of water, but not so much that the sieve insert or the on it free, stored extraction material from the water is rinsed. A heater under the kettle will put it on the bottom of the kettle located water heated; as soon as it evaporates is brought and the steam has penetrated the extraction material - it happens this in a very short time - becomes the outflow opening opened on the upper water tank. The falling cold water through- Sun penetrates the steamed extraction material / fills the lower space completely, finally settles everything under liquid, and the mass is, while constantly getting more cold water from flows in at the top, heated more and more by the heating device.

• Patent claim ·:

Process for the preparation of extracts From coffee, tea, fruits and the like., characterized in that the in one dry and freely stored extraction material first by means of a suitable leaching apparatus treated the vapor developed from part of the extraction liquid and is digested, and that thereupon cold extraction liquid in a slow stream is constantly directed to the extraction material, as long as the Extrak-; tion process itself takes place.

Berlin, ofduuckt in the Reichsdruckerei.